see recipe 
Hunter’s Style Duck
Main dishes
120 minutes
for 4 portions
Medium
Ingredients:
- 1 whole Peking duck "Penelope"
- 2 carrots, coarsely chopped
- 2 celery stalks, coarsely chopped
- 5-6 mushrooms, sliced
- 1 red pepper, coarsely chopped
- 4-5 garlic cloves
- 500 g peeled tomatoes, diced
- 2 onions, coarsely chopped
- 1-2 tbsp flour for rolling
- 100 ml red wine
- 3 tbsp olive oil
- 70 g butter
- a few sprigs of parsley, finely chopped
- salt and black pepper to taste
Prepraration:
- Leave the duck for at least 30 minutes at room temperature. Remove the bag of giblets from the cavity.
- Cut the duck into 8 pieces. Season with salt, pepper and roll in flour.
- Heat the butter and olive oil in a cast iron pan and fry the meat in batches for 5-6 minutes per side, starting with the skin side, until golden. Remove and set aside.
- Put the vegetables in the pan, season with salt and cook for 5-6 minutes. Add the giblets, stir, pour in the wine, scrape up the pieces stuck to the bottom and leave for 2-3 minutes to evaporate the alcohol.
- Add the tomatoes, stir and arrange the meat on top. Cover with a lid and cook for 1 hour over low heat.
- Serve with boiled potatoes or rice. Sprinkle each portion with finely chopped parsley.
